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Receta Jazz Fest Crawfish Bread
by Global Cookbook

Jazz Fest Crawfish Bread
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Ingredientes

  • 1 x recipe Basic Bread Dough For Stuffed Bread see * Note
  • 1/2 lb Monterey or possibly Pepper Jack cheese cut 1/4" dice
  • 1 lb Cooked, peeled crawfish tails or possibly shrimp coarsely minced
  • 1 1/2 Tbsp. Bayou Blast see * Note
  • 1 x Egg lightly beaten with
  • 1 tsp Water for egg wash

Direcciones

  1. Thoroughly butter a 9- by 5- by 4-inch loaf pan. On a lightly-floured work surface, roll dough into a 9- by 15-inch rectangle, with short side facing you. Leaving a 1-inch border, scatter dough proportionately with diced cheese. In a small bowl toss crawfish tails with Bayou Blast to coat; sprinkle proportionately over cheese. Starting with side closest to you, roll up dough into a log; brush edge with egg wash to seal. Transfer to loaf pan, seam-side down, cover with a dish towel and leave to proof till doubled, about 40 min.
  2. Preheat oven to 350 degrees.
  3. Using a razor or possibly serrated knife, make a shallow slash down center of dough, lengthwise, and brush with egg wash. Bake bread till brown and hard, about 30 min. Let bread cold in pan on a rack 20 min. Serve hot or possibly at room temperature.
  4. This recipe yields 1 loaf.